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Categories:
extra-virgin olive oil red wine vinegar mustard kosher salt only dill sprigs flat leaf artichokes grape cucumber red onion kalamata olives Feta cheese
Viewed: 29 - Published at: 7 years agoIngredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces
- 2 heads of frisee, inner light-green leaves only, torn into bite-size pieces
- 1/3 cup dill sprigs
- 1/3 cup whole flat-leaf parsley leaves
- 1 cup thawed frozen artichokes, drained
- 3/4 cup grape or cherry tomatoes, halved
- 1/2 seedless (English) cucumber, very thinly sliced
- 1/2 small red onion, very thinly sliced
- 1/4 cup pitted kalamata olives, halved
- Greek-Style Leg of Lamb
- 1/2 pound Greek feta cheese, diced (1 1/4 cups)
Method
- In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified.
- Season the dressing generously with salt and pepper.
- In a large bowl, toss the Bibb lettuce with the frisee, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives.
- Add the dressing and toss well until evenly coated.
- Add the sliced lamb and feta cheese and toss gently.
- Transfer the lamb salad to chilled plates and serve immediately.
